Desperate for a good <b>mezcal </b>to stock at his bar, Cafe No Se, John Rexer began smuggling artisanal mezcal from Oaxaca to Guatemala in 2004. Once in his bar it didn't take long for word to get out about this smooth and smoky <b>tequila</b> spirit that was only available from the backroom at Café No Se. Soon, this mezcal was being carried in the luggage of travellers passing from Guatemala to America.